Will Lasagna Save Your Restaurant? Or Maybe It’s Meatloaf?

Will Lasagna Save Your Restaurant? Or Maybe It’s Meatloaf?

Will Lasagna Save Your Restaurant? Or Will It Be Meatloaf? Either way, ‘Take & Bake’ may be able to save your restaurant. In a recent Washington Post article, a construction company/restaurant owner laments that his construction business is doing well, and yet his...

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Surviving the Fall Pandemic in Your Restaurant: Start With Some Research

Surviving the Fall Pandemic in Your Restaurant: Start With Some Research

Twenty-seven percent of operators say they added third-party delivery, while 17% added in-house delivery. Among the restaurant operators that added any of these off-premises options, a majority say they plan to continue offering it after COVID-19 passes. This points to changes in both consumer behavior and how restaurants work.

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Make A Better Menu For Fall

Make A Better Menu For Fall

  Make A Better Menu For Fall We are moving into a new season and it's time to rethink your menu. Especially with all the uncertainty around the Coronavirus. It's time to make a better menu for fall. Moving forward, you will need a menu system that allows you some...

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Is your restaurant business a one legged stool?

Is your restaurant business a one legged stool?

Is your restaurant business a one legged stool? Your restaurant should be a four legged stool. Most restaurant operators spend most of their time thinking about reducing costs. This makes your restaurant business a one legged stool. I’m not saying spending time...

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Perfect Restaurant Menus for Imperfect Restaurant Times

Perfect Restaurant Menus for Imperfect Restaurant Times

The restaurant business isn’t going to be the same any time soon. The idea of a bar with wall-to-wall people and standing room only waiting for tables seems like a distant past. And the sad truth is, most restaurant operators simply cannot make it on 60% or even 70% capacity.

I spoke with a long time client just the other day and he told me he thought about shutting down except he has a couple of his kids working in the restaurant and needs to keep them employed. But it doesn’t have to be that way. The restaurant business needs to be rethought. Right down to the menu.

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Will Your Restaurant Survive This Crisis?

Will Your Restaurant Survive This Crisis?

As a restaurant consultant and foodservice marketer, I’ve been thinking a lot about what the future holds for my beloved restaurant owners. I currently work with food manufacturing companies, restaurants and distributors, and we are all connected. So I’ve decided to share the top 7 bits of advice I have been giving my clients.

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Coronavirus Virus Tactic: Romancing Your Restaurant Brand

Coronavirus Virus Tactic: Romancing Your Restaurant Brand

The restaurant business has caught the Coronavirus. Not just the people in the business, but the business itself. Because of COVID-19, consumers are nervous. Restaurants are at half capacity. Food prices are fluctuating rapidly, and the world is chaotic. To succeed, the restaurant industry will need to rethink its strategy moving forward. What worked in the past will no longer suffice.

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“Sell” it – “Put it in the window” or “We only have two orders left, push it.”

HotOperator is a dynamic foodservice marketing company specializing in growing restaurants. This is our blog. The blog posts you read here will help you push your sales and customer service to new levels. When the little window pops up, sign up so you’re the first to know when new information is available.

“If you sell food to humans on planet earth, we can help you.” -Mark Laux, Managing Partner, HotOperator

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